These keto biscuits are made with almond flour. They're wonderfully tender and fluffy. They are also easy to make - they're ready in 30 minutes.
Try them with some butter - they are lovely! These biscuits also freeze well, so you can make a double batch to ensure you have tasty leftovers.
I always loved biscuits. When I started eating a low-carb and grain-free diet, it became a priority to find a suitable substitute, so I developed this recipe.
These keto biscuits are amazing. They are tender and fluffy and smell so good as they bake! Lacking starch and gluten, they are not the same as traditional ones. However, they are excellent - delicious, fragrant, and very flavorful.
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Ingredients
You'll only need a few simple ingredients to make these keto biscuits. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Egg: I use large eggs in almost all my recipes, this one included.
- Sour cream: I use full-fat sour cream in this recipe.
- Salt: I use ¼ teaspoon of sea salt.
- Almond flour: I use blanched, super-fine almond flour. I don't recommend using a coarse almond meal in this recipe.
- Baking powder: Please make sure it's fresh. And if you need it to be gluten-free, verify that too.
Variations
- You can replace the sour cream with softened butter. However, in my experience, sour cream makes biscuits extra tender and adds a wonderfully distinct flavor.
- You can also substitute whole-milk plain Greek yogurt for the sour cream. However, I have found that sour cream is better in terms of flavor and texture.
- Make cheese biscuits by adding parmesan and spices. These are great with no-bean chili.
- Make sweet biscuits by adding vanilla extract and a sweetener, as I do in this recipe for keto strawberry shortcake.
Keto Biscuits Instructions
It's surprisingly easy to make these biscuits - easier, in fact, than making traditional ones. The detailed instructions are included in the recipe card below. Here are the basic steps for making this recipe:
Your first step is to simply mix all the ingredients in one bowl. I like to start with the liquid ingredients and then add the dry ingredients:
Now, scoop out six mounds of the mixture and place them on a parchment-lined baking sheet. There's no need to flatten them:
Bake the biscuits for about 15 minutes in a preheated 350°F oven. Slice and top them with butter:
See how fluffy they are:
Expert Tips
- Don't try to shape these biscuits by hand. The dough is too sticky for that. Instead, treat them as drop biscuits and use a scoop to drop them on the baking sheet.
- One of the best things about baking with almond flour is that you don't need to worry about overmixing the gluten because this flour doesn't contain gluten. It's still best not to overmix the batter, but it's not as crucial as when mixing wheat flour.
Recipe FAQs
Yes! You simply need to replace the all-purpose flour with keto-friendly flour such as almond flour, coconut flour, or a combination of the two. In this recipe, as you can see, I use almond flour.
It depends on the recipe. It won't work with yeast-leavened bread or cakes, but it can work with quick breads, cakes, and biscuits.
I usually recommend finding a recipe that was written explicitly for almond flour. But if you have a beloved recipe and would like to experiment, start with a 1:1 ratio of almond flour to all-purpose flour, then gradually add almond flour until you reach a good consistency. I often find that I end up increasing the flour by 50% or even doubling it.
Remember that you might need to add more eggs when baking with almond flour.
Yes. Baking soda needs an acidic ingredient to activate, but the sour cream should take care of that. You can use ½ teaspoon of baking soda instead of 2 teaspoons of baking powder.
Remember that occasionally, baking soda can cause a reaction in baked goods that results in an unpleasant ammonia smell. If you're concerned about it happening, it's best to use baking powder.
Serving Suggestions
- I usually make these biscuits for breakfast. They are superb on their own or with spreads such as butter, sugar-free jam, almond butter, walnut butter, and keto hazelnut spread.
- They are also good when topped with blueberry compote or strawberry compote.
- You can use these biscuits to make a keto breakfast sandwich - fill them with deli meat or bacon, cheese, and an egg.
Storing Leftovers
These biscuits are best when eaten warm. If you have leftovers, you can keep them in an airtight container in the fridge for up to three days. Place them on paper towels to absorb extra moisture. You can also freeze them in freezer bags.
Briefly reheat them in the microwave before enjoying them.
I rarely have leftovers because I usually make just six biscuits at a time, but you can easily double the recipe and make twelve.
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Recipe Card
Fluffy Keto Biscuits
Ingredients
- 1 large egg
- ¼ cup sour cream
- ¼ teaspoon sea salt
- 1 cup almond flour blanched, finely ground (4 oz)
- 2 teaspoons baking powder (make sure it's fresh; gluten-free if needed)
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the egg, sour cream, and salt. Using a rubber spatula, mix in the almond flour, and then the baking powder.
- Using a 2-tablespoon scoop, place 6 mounds of the dough on the prepared baking sheet. Do not flatten the mounds.
- Bake until golden, for 15-18 minutes. Serve warm.
Video
Notes
- I recommend Bob's Red Mill Super-Fine Almond Flour. One cup of this flour weighs 4 oz. It's best to measure almond flour by weight rather than by volume. Please don't use coarse almond meal in this recipe.Â
- Don't try to shape these biscuits by hand. The dough is too sticky for that. Rather, treat them as drop biscuits and use a scoop to drop them on the baking sheet.
- These biscuits are best when eaten warm. If you have leftovers, you can keep them in an airtight container in the fridge on paper towels for up to 3 days. Briefly reheat them in the microwave before enjoying them.Â
- You can easily double this recipe and make 12 biscuits. They freeze well, and you can thaw them directly in the microwave.Â
Add Your Own Notes
Nutrition per Serving
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Melissa Perry
What baking changes should I make if I want to make larger biscuits (to use for breakfast sandwiches)?
Vered DeLeeuw
I would double the recipe, use a 4-tablespoon scoop, and bake them for around 20 minutes or until golden and set.
Amanda Reed
I doubled this recipe and added a tablespoon of allulose, since I normally add a little sugar to my biscuits. They turned out amazing and the family raved about them. These will be my new go-to biscuit. I think they would be great with some shredded cheese and garlic, or even as a sweet biscuit/scone with more allulose and some cinnamon, or orange extract with a few chopped dried cranberries... either way, topped with a bit of keto icing (swerve & almond milk). These are definitely a winner. I've bookmarked it!
Vered DeLeeuw
I love your ideas, Amanda! Thanks for leaving a comment.
Chase
They taste great, but they came out flat (baking powder was included). Any tips?
Vered DeLeeuw
I assume you used the recommended super-fine almond flour and fresh baking powder?
If so, I'm sorry, but I'm not sure what caused them to be flat.
Lizabeth
Sometimes, because of the kind of aluminum-free baking powder I use, if it takes too long before I put them in the oven, they won't rise enough. Once the batter is wet, I have to be quick! Hope that helps.
Amanda Reed
Hi Chase! Almond flour can vary a bit in size of grind, and sour cream can also vary in thickness. My original batter was a bit thin and didn't mound up at all so I added more almond flour until it was more like a dough than a batter. Perhaps you needed to do the same?
Sally
These were amazing! I've never had a better biscuit. Thank you!!
Vered DeLeeuw
So glad you liked them, Sally. 🙂
Lisa
I need a bit of clarification on the carb count. 🙂 Two biscuits are 10 grams of carbs and 5 grams of fiber, so the net carbs are 5 grams for two biscuits?
Vered DeLeeuw
Yes, Lisa. That would be correct.